Backstraps

Recipes. What more can one say? You killed it, you eat it. First you gotta cook it...

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grunter
Posts: 3
Joined: Tue Aug 30, 2005 12:17 am
Location: Toowoomba 6 months/India 6 months, chasing game for most of the 6 months home, when BOSS allows

Backstraps

#1 Post by grunter » Mon May 14, 2007 12:09 am

Ingredients:

2 X Backstraps from any game meat you desire
1 X Sprig Rosemary (strip spikes off without any stalk)
6 X Chive stalks
1 X Teaspoon minced Garlic
3 X Dessert spoons tomatoe paste
3 X Dessert spoons Masterfoods BBQ sauce
5 X Dessert spoons yellowbox honey
5 X Dessert spoons Masterfoods hickory smokey BBQ marinade
1/2 X Brown sugar
1 X teaspoon Grape seed oil1 X Good slosh fruity Red wine, leave some for cooking as well. So do not drink all the remainder of wine


Method for Marinade:

Add all dry ingredients into pestel & mortar & grind away into paste with Grape seed oil. Place all ingredients into large dish (tupperware marinade dish works a treat) cover. Place into fridge over night.

Cooking Instructions:

Use backing dish that has real air tight seal or use alfoil for this. Best results if using gas on stove top. Place backing dish on stove top & get smoking hot with very small wipping of oil into pan. Place backstrap into baking dish a seal for a couple of minutes, just until you seal whole lot of backstrap.
TIP:
Do this quickly, it's not to actually cook anything it's just to seal in liquids of meat. More so with venison as it has such little fat content.
Pour in 1 X cup of remainder Red wine (now you can drink the rest ) Cover with air tight seal & place into oven pre-heated to 220° for 10 to 12 mins. Remove from backing dish & allow to rest for 5 to 10 mins before carving backstrap. Slice into just under 1/2" medalions.
Serve this with some good old mashed spuds & green beans & another bottle of wine. Also good idea to have good crusty bread to soak up all the juices. Enjoy

Grunter

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